Ingredients:

6 large portobello mushrooms  (stem and gills removed)
6 tbsp. balsamic vinegar
1/2 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
1 1/2 cups fresh bread crumbs
1 cup grated Parmesan
3 tbsp. freshly chopped parsley leaves
2 tbsp. freshly chopped basil leaves
6 slices of fresh mozzarella cheese

Directions:

Preheat oven to 400 degrees.

  1. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, sea salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool.

2. While the mushrooms are cooling mix together the bread crumbs, parmesan, parsley, basil and               the remaining 1/4 cup olive oil.

3. Stuff the bread crumb mixture into each mushroom. Return mushrooms to oven for 7 minutes. Remove from oven. Put a slice of mozzarella cheese on top. Return to oven for about 5 minutes. Cheese should be melted and bubbly.

*Optional: You can put some sauteed peppers on top, if you wish. (See photo.)